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Jul 25, 2010

Gobi Paratha with Multi grain Atta


It is very rare that I follow a recipe word to word. I did it this time. It is for a recipe for  Gobi paratha that I got from a youtube video by Smt. Manjula. I really thank her for her wonderful recipe and demonstration as well. I have also embedded the video here. She used 1 cup of flour and I used 2 cups flour. I prepared these parathas using a very healthy atta - Pillsbury atta with multi grains. The parathas were tasty and stayed soft as well. It has extra protein, calcium and iron and seven different natural grains are present in the flour. See the embedded ads for this atta that I found in youtube. Here's the recipe.

Ingredients:

The following ingredients quanitity is for 15 parathas:

Pillsbury atta with multi grains - 2 cups (unsifted) which is approximately 300 gms for the paratha and quarter cup for dredging/dusting. 

Oil - 1 tablespoon for the dough and 'spray oil' for preparing parathas

Salt - 1 teaspoon for the dough and 1 teaspoon for gobi filling

Water - approximately 1 cup

Gobi / Cauliflower - 1 medium

Ajwain seeds - 2 teaspoons

Cumin seeds - 2 teaspoons

Coriander leaves - finely chopped - handful

Green chillis - 3 chillis finely minced (use less or more as per your taste)

Method:

Prepare the dough:

Add oil to the flour and mix one teaspoon salt and three-fourths cup water. Knead the flour to make a soft dough. Sprinkle water if needed while kneading. Cover and keep it aside. 

Prepare the filling:

Separate the cauliflower florets from its stem.

Wash the cauliflower florets using a colander and strain excess water.

Shred the cauliflower. I used my Cuisinart food processor using the shredder disc.

The shredded cauliflower should be approximately 4 to 4½  cups

Transfer the shredded cauliflower to a mixing bowl and add the following:

one teaspoon salt, ajwain seeds, cumin seeds, coriandar leaves and green chillis. Mix well and keep it aside for 5 to 10 mins.


Divide the dough:

Meanwhile, knead the dough again and make 14 to 15 equal parts and keep it aside.

Draining excess water from the filling:

By this time the prepared gobi filling would have left water due to the presence of salt. 

Drain out the excess water from the filling by pressing the filling between two palms. 

Stuffing:

Dredge one part of the dough in the flour and roll to make a 3 inch diameter circle.

Keep a tablespoon of filling in the middle and make a dumpling by enclosing it on all sides. Seal on the top.

Repeat the process for the rest of the dough.

Rolling the paratha:

Dredge the stuffed dough in the flour and keeping the sealed portion on the top, gently roll the dough to a 5 to 6 inch diameter circle. Dust  with flour if needed.

Repeat the procedure for the rest of the stuffed dough.

Making parathas:

Heat a non stick griddle/tawa. 

Once the tawa is heated, Keep in medium heat and place one paratha. After a minute, spray or dribble oil on the top side and toss the paratha. Again, spray or dribble oil and press gently. Toss again. Make sure it is roasted golden both sides. Repeat for the rest of the rolled parathas.

The Gobi parathas are ready. Serve hot with any side dish/raitha. These parathas are really filling.

Here are the ads for the multi grain atta:


one more,


The Youtube video for Gobi Paratha by Smt. Manjula. 

Mrs. Manjula, your recipe is now tried and tested. Great recipe. Thank you.


This is my entry to Global Kadai - Flat breads hosted by Sandhya.

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25 comments:

aipi said...

the parathas r looking really soft n healthy.. your recipe appears relatively easier than mine.. will try it sometime .. loved the videos 2 :)

Shriya said...

Love the videos. Nice one. Yummy gobi paratha recipe.

Satya said...

parathas looks very soft n delicious ...i love gobi paratha n big fan of manjula too...never tried this multi grain atta ...ur parathas inspires me try this healthy version...thanks for sharing

Hari Chandana said...

Healthy and delicious paratha.. looks perfect dear !!

Mythreyee said...

thanks aipi, shriya, satya and hari chandana. Right now I am enjoying these parathas with home made lemon pickle. It is absolutely delicious.

Priya said...

Nutritious, healthy and great looking paratha..

Guna's kitchen said...

very healthy parathas...luks soft and delicious.. never tried in dis way.. wil;l surely try dis.. thx 4 sharing...

Priya (Yallapantula) Mitharwal said...

i have to try this multi grain aata, never tried, looks great !!!

simply.food said...

I love parathas of all sorts .Yours look delicious.My 1st visit here, following your blog.Do drop by simply.food sometime.

Umm Mymoonah said...

Parathas looks so yummy, before i started blogging, i used to visit your blog very often and check for recipes and now i comment in your blog and follow you. I feel so excited about that:-)

Akila said...

Paratha is really very nice... first time visit and added your blog in my blog list...

When you find time do visit my blog and I would like to invite you to participate in the events CID-2010 and DNSW: A by sending your special recipes.

Thanks

Mythreyee said...

thanks Priya, Priya, Guna, Umm, Akila and Sim.Food.

Aparna S Mallya said...

that's a nice, healthy recipe.

aipi said...

Hey Mythreyee,there is an award waiting 4 u in my blog, plz come n collect it dear :)

Pushpa said...

Looks really soft n yummy.Thanks for the comments on my post Mythreyee.

arthi said...

looks delicious. haven't tried gobi paratha..soon will try :)

women-wisdom.com said...

Gobi Paratha are new to me and I liked your way of presentation. Its very professional.

Jayashree said...

Nice recipe.

Nithu said...

Parathas looks so yummy and healthy. so tempting. Nice videos.

Guna's kitchen said...

there is a award waiting for u in my blog

Reshmi said...

first time here... love the videos.. u've a nice space here..

Mythreyee said...

Thanks ladies for your lovely comments.

Personal Trainer said...

hey!! you have a wonderful blog. thanks for sharing your life and experience here. keep it up and never give up. you can do it.

hema said...

I would like to suggest a slight variation in the way the filling is made.

Mix all the masala to the shredded gobi except the salt.

Mix salt to one part of the gobi mix and then stuff the dough.

You won't need to squeeze the excess water.

That makes it tastier and more nutritious.

Grating also minimizes the oozing of water as against shredding.

kareena Shaikh said...

Very nice and healthy recipe to cook.
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